tag:blogger.com,1999:blog-53640468975211792072024-03-12T23:40:53.754-07:00jellynajal's kitchenfrom the net to the kitchenUnknownnoreply@blogger.comBlogger12125tag:blogger.com,1999:blog-5364046897521179207.post-32149156176436925772009-08-22T22:44:00.000-07:002009-08-22T22:54:26.221-07:00Buttercream Icing1/2 cup solid vegetable shortening<br />1/2 cup butter or margarine<br />1 teaspoon Clear Vanilla<br />4 cups sifted confectioners' sugar (approx. 1 lb.)<br />2 tablespoons milk<br /><br />Medium Consistency<br /><ol><li>In large bowl, cream shortening and butter with electric mixer. Add vanilla. </li><li>Gradually add sugar, one cup at a time, beating well on medium speed. </li><li>Scrape sides and bottom of bowl often. </li><li>When all sugar has been mixed in, icing will appear dry. </li><li>Add milk and beat at medium speed until light and fluffy. </li><li>Keep bowl covered with a damp cloth until ready to use. </li><li>For best results, keep icing bowl in refrigerator when not in use. </li><li>Refrigerated in an airtight container, this icing can be stored 2 weeks. </li><li>Rewhip before using.</li></ol><br />YIELD: Makes about 3 cups.<br /><br />For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.<br /><br />For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor.<br />Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.<br /><br />NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5364046897521179207.post-35718444500408153242009-08-22T22:22:00.000-07:002009-08-22T22:26:29.313-07:00Vanilla Cupcake & Buttercream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9DR9KYnsCn7t_FPSpUm72jyUE_wsF2tH4_94WOmniURO1KCY90uSQBxfeXfn6SH1kNtx5RBiAZHE_5lo2MJBPDio7DYNvtQ1lXVYzVqx5Wq0UW7B2nRKvBiUZKYmBgDS6J1FhWdlGskM/s1600-h/vanillacupcakes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9DR9KYnsCn7t_FPSpUm72jyUE_wsF2tH4_94WOmniURO1KCY90uSQBxfeXfn6SH1kNtx5RBiAZHE_5lo2MJBPDio7DYNvtQ1lXVYzVqx5Wq0UW7B2nRKvBiUZKYmBgDS6J1FhWdlGskM/s400/vanillacupcakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5373025982246398866" border="0" /></a><br /><span style="font-weight: bold;">Vanilla Cupcakes:</span><br /><br />1/2 cup (113 grams) unsalted butter, room temperature<br />2/3 cup (130 grams) granulated white sugar<br />3 large eggs<br />1 teaspoon pure vanilla extract<br />Zest of 1 large lemon (optional)<br />1 1/2 cups (195 grams) all purpose flour<br />1 1/2 teaspoons baking powder<br />1/4 teaspoon salt<br />1/4 cup (60 ml) milk<br /><br /><span style="font-weight: bold;">For the Cupcakes:</span><br />Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.<br /><ol><li>Cream the butter and sugar until light and fluffy.</li><li>Add the eggs, one at a time, beating well after each addition.</li><li>Beat in the vanilla extract and lemon zest.</li><li>In a separate bowl whisk together the flour, baking powder, and salt.</li><li>With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.</li><li>Scrape down the sides of the bowl.</li><li>Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean.</li><li>Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.</li><li>If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting.</li><li>If you want to pipe the frosting, I like to use a large Wilton 1M closed star decorating tip.</li></ol><span style="font-weight: bold;">Buttercream Frosting:</span><br /><br />2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted<br />1/2 cup (113 grams) unsalted butter, room temperature<br />1 teaspoon pure vanilla extract<br />2 tablespoons milk or light cream<br />Assorted food colors (if desired)<br />Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.<br />The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).<br /><br /><span style="font-weight: bold;">For the Frosting:</span><br /><ol><li>In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended.</li><li>Add the vanilla extract.</li><li>With the mixer on low speed, gradually beat in the sugar.</li><li>Scrape down the sides of the bowl.</li><li>Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes).</li><li>Add a little more milk or sugar, if needed.</li><li>Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).</li></ol>Makes about 12 cupcakes<br /><br />Read more: http://www.joyofbaking.com/VanillaCupcakes.htmlUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5364046897521179207.post-959923843543518542009-07-14T01:29:00.000-07:002009-07-14T01:30:16.540-07:00TAT KEJU BLUEBERRYBahan<br /> 125 gm butter<br /> 125 gm majerin<br /> ( gantikan dgn 200 gm buttercup)<br /> 100 gm gula halus ( ¼ cawan gula custor - lebih sedikit - tak<br /> sampai setengah)<br /> 1 biji telur B<br /> 500 gm tepung gandum (3 cawan )<br /> (2 sudu besar susu tepung)<br /> (1 penutup esen vanila)<br /><br />Filling<br /> 250 gm blueberry filling<br /><br />Keju Kerim<br /> 250 gm keju kerim<br /> 50 gm butter<br /> 50 gm gula halus<br /> [Pukul semua bahan dan masukkan dalam tat]<br /><br />Cara<br /> 1. Pukul butter, majerin dan gula sehingga kembang.<br /> 2. Masukkan telur dan kacau rata<br /> 3. Masukkan tepung sedikit demi sedikit dan kacau rata.<br /> 4. Pamkan adunan dalam acuan tat dan bakar dalam oven pasa suhu 170<br /> selama 12 - 15 minit.<br /> (oven saya - suhu 190 - 15 minit)<br /> 5. K! elaurkan tat dan masukkan blueberri filling dan keju kerim.<br /> 6. Bakar semula selama 5 minit lagi. (then lagi 15 minit)<br /> 7. Angjkat tat dan sejukkan.<br /> 8. Hidangkan.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5364046897521179207.post-3009554985334641792009-07-13T01:56:00.000-07:002009-07-13T01:57:11.321-07:00Kek ButterBahan:<br />1 1/4 cawan gula custor<br />200 gm - 250 gm buttercup<br />1/2 sudu teh ovellete (option)<br />6 biji telur<br />esen vanila<br />2 camca besar susu manis + air -->- jadikan 1/4 cawan campuran<br />2 cawan tepung naik sendiri<br /><br />Cara:<br />1. Pukul butter dan gula sehingga putih dan berkilat<br />2. masukkan ovellete<br />3. masukkan esen vanila<br />4. pecahkan telur asing dalam mangkuk ( check telur ok ke tak), then<br />masukkan telur sebiji sebiji sampai habis.<br />5. Masukkan tepung sedikit sedikit, selang selikan dengan campuran susu,<br />sehingga habis.<br />6. masukkan dalam loyang<br />7. Bakar pada suhu 190 darjah selama 1 jam.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5364046897521179207.post-67919067301623442432009-05-22T01:43:00.000-07:002009-05-22T01:44:03.135-07:00BLUEBERRY CHEESE TARTS<b><span style="font-family:Bookman Old Style;font-size:85%;"><span style="font-weight: bold; font-size: 10pt;"></span></span></b><span style="font-family:Bookman Old Style;font-size:85%;"><span style="font-size: 10pt;"><u>Sugar Dough</u> (as basis for all tart pastry)<br />250g butter<br />125g icing sugar<br />1 'B' egg<br />440g plain flour<br /><br /><u>Filling</u><br />250g Philadelphia cream cheese<br />60g gula caster<br />20g butter<br />1 'B' egg<br /><br />Blueberry filling<br /><br />1.. Pukul butter dgn icing sugar sampai kembang.<br />2. Masukkan telur, pukul sampai sebati (well mixed).<br />3. Masuk tepung, gaul hingga rata.<br />4. Cubit sikit dan tekan dalam tart mould yang telah digris. Tekan dalam<br />mould dengan fork.<br />5.. Bakar 180C untuk 10-12 minit (3/4 masak). Keluar dan ketepikan.<br />6. Untuk filling, pukul cream cheese, gula dan butter sampai kembang, masuk<br />telur dan pukul hingga rata.Masukkan dalam piping beg.<br />7. Bubuh dalam 1/2 sudu kecil blueberry dalam tat shell dan pipekan cheese<br />keatasnya.<br />8. Bakar 180C dalam 5-10minit. Angkat</span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5364046897521179207.post-3914629799733355192009-01-28T20:49:00.000-08:002009-01-28T20:56:05.675-08:00Raspberry Cream Cheese TartComing soon. I would like to try this recipes.<br /><br />Wait haa kitchen...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Z8pEP5iXRnaJkUo-4fNRStE1W1YBmEv6N9d4kMsAdfHnWqcSngZHwaHxRVDrnaAhLMgTESl1hyphenhyphenWxk1NfPWTZf9XOqKcqF0x147w7DJqO56A66NQbNRZto-y79wwRH88eLzK8mNVAgx0/s1600-h/raspberrycreamcheesetart.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Z8pEP5iXRnaJkUo-4fNRStE1W1YBmEv6N9d4kMsAdfHnWqcSngZHwaHxRVDrnaAhLMgTESl1hyphenhyphenWxk1NfPWTZf9XOqKcqF0x147w7DJqO56A66NQbNRZto-y79wwRH88eLzK8mNVAgx0/s400/raspberrycreamcheesetart.jpg" alt="" id="BLOGGER_PHOTO_ID_5296573809627444738" border="0" /></a><b><span class="bod"><span style="font-family:Arial;font-size:85%;"></span></span>Sweet Pastry Crust: </b><br />1 1/2 cups (210 grams) all purpose flour <br />1/8 teaspoon salt <br />1/2 cup (113 grams) unsalted butter <br />1/4 cup (50 grams) granulated white sugar 1 large egg, lightly beaten<p align="left"><span class="bod"><small><span style="font-family:Arial;font-size:85%;"></span></small><span style="font-family:Arial;font-size:85%;"> </span> </span></p> <p align="left"> <b> <span class="bod"><span style="font-family:Arial;font-size:85%;"></span></span></b></p><span style="font-weight: bold;">Filling: </span><br />4 ounces (125 grams) cream cheese, room temperature <br />1/2 cup (100 grams) granulated white sugar <br />2 large eggs <br />3/4 cup (180 ml) light cream or half-and-half (coffee cream) <br />1/2 teaspoon pure vanilla extract <br />zest of 1 medium lemon or lime <br />1 - 1 1/2 cups (110 - 165 grams) fresh raspberries<br /><br /><span class="bod"><small><span style="font-family:Arial;font-size:85%;"><b></b></span></small></span><span style="font-weight: bold;">Sweet Pastry Crust: </span> <br />In a separate bowl, sift or whisk together the flour and salt. Set aside. Place the butter in your mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Don't over mix or the butter will separate and lighten in color. Add flour mixture all at once and mix just until it forms a ball. Don't overwork or pastry will be hard when baked. <br /><br />Flatten dough into disk, cover with plastic wrap, and refrigerate for 20 minutes or until firm. <br /><br />Have ready an 8 - 9 inch (20 - 23 cm) tart pan with removable bottom. On a lightly floured surface, roll out the pastry into an 11 - 12 inch (28 - 30 cm) circle that is about 1/8 inch (3 mm) thick. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than pan.<br /><br />When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Never pull pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Roll rolling pin over top again to get rid of any extra pastry. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten. <br /><br />Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights, rice or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for 20 to 25 minutes until crust is dry and lightly golden brown. Remove weights and cool crust on wire rack before filling. <br /><br />Reduce the oven temperature to 350 degrees (177 degrees C) and have oven rack in the center of the oven. <br /><br /><span style="font-weight: bold;">FOR FILLING:</span> <br />In a food processor or electric mixer place the cream cheese and process until smooth. Add sugar and beat until incorporated. Add eggs, one at a time, and process until thoroughly combined. Add remaining ingredients and beat until well blended and smooth. <br /><br />Place the tart pan on a larger baking pan. Carefully pour the filling into the pre-baked tart shell. Arrange the raspberries evenly around the tart shell and then bake the tart for about 30 - 35 minutes or until the filling is set (test by gently shaking the pan). Transfer tart to wire rack to cool. <br /><br />Serve warm or cold accompanied by softly whipped cream and fresh raspberries. <br /><br />Refrigerate leftovers. <br /><br />Makes one - 8 or 9 inch (20-23 cm) tart.<p align="left"><span class="bod"><span style="font-family:Arial;font-size:85%;"></span></span></p><p align="left"><span class="bod"><span style="font-family:Arial;font-size:85%;"><a href="http://www.joyofbaking.com/Raspberries.html"></a></span></span></p><span style="font-weight: bold;">Source: </span>Joy of Baking.com<br /><span style="font-weight: bold;">Status:</span> Not yet to tryUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5364046897521179207.post-18131315160695980322008-11-10T16:47:00.000-08:002008-11-10T16:54:33.957-08:00PANCAKE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eVvI9J70HgSuvgpUqEMRSPsG-2fy5HkoYkCfd7NqmCPLh-7VPe3jguRN2ICRNuC_Bblsk0uAB9I3U5FxopzBC28WZ9gfUZCsjQxd_JObKCQsjEeSCxDA0Saj-AY1HCtkOiBxsWUmOeY/s1600-h/pic1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eVvI9J70HgSuvgpUqEMRSPsG-2fy5HkoYkCfd7NqmCPLh-7VPe3jguRN2ICRNuC_Bblsk0uAB9I3U5FxopzBC28WZ9gfUZCsjQxd_JObKCQsjEeSCxDA0Saj-AY1HCtkOiBxsWUmOeY/s400/pic1.jpg" alt="" id="BLOGGER_PHOTO_ID_5267195745844486722" border="0" /></a><br />Resipi ini dapat sambutan hangat di <a rel="nofollow" target="_blank" href="http://allrecipes.com/">allrecipes.com</a><br /><br /><b>Good Old Fashioned Pancake<br />Sumber : <a rel="nofollow" target="_blank" href="http://allrecipes.com/Recipe/Good-Old-Fashioned-Pancakes/Detail.aspx">http://allrecipes. com/Recipe/ Good-Old- Fashioned- Pancakes/ Detail.aspx</a><br /><br />Bahan-bahan</b><br />1 1/2 cawan tepung<br />3 1/2 sdt baking powder<br />1 sdt garam<span style="color: rgb(0, 0, 153);"> <span style="color: rgb(255, 0, 0);">(saya kurangkan pada 1/2 sdt sahaja)</span></span><br />1 sdb gula <span style="color: rgb(255, 0, 0);">(saya tambah kepada 2 sdb)</span><br />1 1/4 cawan susu segar <span style="color: rgb(255, 0, 0);">(saya jadikan 1 3/4 cawan kerana sukatan asli tu batter saya jadi pekat sangat)</span><br />1 telur<br />3 sdb mentega dicairkan<br /><span style="color: rgb(255, 0, 0);">Saya tambah 1 sdt esen vanilla</span><br /><br /><b>Cara</b><br /><ol><li>Ayak tepung, baking powder, garam dan gula.</li><li>Buat lubang di tengah-tengah tepung dan tuangkan susu, telur dan mentega cair. Kacau hingga sebati semuanya.</li><li>Panaskan pan atas api sederhana. Pastikan pan sudah betul-betul panas.</li><li>Tuangkan adunan sebesar mana yang mahu. Lapisan atas akan berlubang-lubang.</li><li>Bila agak-agak lapisan atas sudah kering, terbalikkan. Biar seketika dan angkat.</li></ol>Sumber: <b class="gmail_sendername">Resepi dr Jeni Mokhtar</b> <span dir="ltr"><<a rel="nofollow" ymailto="mailto:jenimokhtar@gmail.com" target="_blank" href="mailto:jenimokhtar@gmail.com">jenimokhtar@ gmail.com</a>> & Pic dr Lynn Sham <<a href="http://www.blogger.com/lynnsham@gmail.com">lynnsham@gmail.com</a>><br /><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5364046897521179207.post-57859742789504191632008-11-10T00:20:00.000-08:002008-11-10T16:54:21.250-08:00MAKARONI BAKAR<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcVOek8zyB7L-agaoWq6QNo1Y_2DxE3pCPOG7q5a7-UraRXDukEaCiNOFbsAhhKniWl95XCilxNtTTq2dOJzTLNnWp9KFDHmAtCz-toPYCAerOTe-s8ieuivILqDC2vmTPkUrdKhf37ks/s1600-h/P6135736.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcVOek8zyB7L-agaoWq6QNo1Y_2DxE3pCPOG7q5a7-UraRXDukEaCiNOFbsAhhKniWl95XCilxNtTTq2dOJzTLNnWp9KFDHmAtCz-toPYCAerOTe-s8ieuivILqDC2vmTPkUrdKhf37ks/s400/P6135736.JPG" alt="" id="BLOGGER_PHOTO_ID_5266945918224863874" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_CmMkIPg-wzdBDXCnud2Tdlk09yBQUPvAafDm59eEMMktFJgrXyGUKW-BsqhdecuaKQKZHpMDRldLuNv3pysB7swc7Cfqh3JXI6GAflLPQiuWYh6s22cI18ZoWANYI5SW435Mm-RJG3M/s1600-h/P6135748.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_CmMkIPg-wzdBDXCnud2Tdlk09yBQUPvAafDm59eEMMktFJgrXyGUKW-BsqhdecuaKQKZHpMDRldLuNv3pysB7swc7Cfqh3JXI6GAflLPQiuWYh6s22cI18ZoWANYI5SW435Mm-RJG3M/s400/P6135748.JPG" alt="" id="BLOGGER_PHOTO_ID_5266945912328636498" border="0" /></a><br /><span style="font-weight: bold;">Bahan A:</span><br />Makaroni (agak-agak la berapa banyak mau buat)<br />Daging/Ayam cincang<br />Udang hidup<br />Daun kucai<br />Cili merah<br />Keju Cheddar parut<br />Serbuk lada hitam (kasar)<br />Serbuk Oregano<br />Sedikit renjisan mixed herbs<br />Garam secukup rasa<br /><br /><span style="font-weight: bold;">Bahan B:</span><br />1 biji telur<br />2 sudu tepung gandum<br />2 sudu serbuk sup krim cendawan/ayam<br />2 sudu susu cair<br />Garam<br /><br /><span style="font-weight: bold;">Cara membuatnya:<br /></span>1. Rebus makaroni & toskan airnya.<br />2. Gaulkan kesemua bahan A & masukkan dalam loyang atau bekas aluminium.<br />3. Tuangkan Bahan B ke dalam loyang/bekas aluminium.<br />4. Bakar dengan suhu 180C selama 20 minit.<br /><br /><span style="font-weight: bold;">Sumber: </span>Tak ingat mana dapat ntah hari tu tp saya dah modified sikit.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5364046897521179207.post-68999173749173978742008-11-07T00:39:00.000-08:002008-11-07T00:42:34.987-08:00CUCUR UDANG<span style="font-weight: bold;">Bahan-bahan:</span><br />240 g tepung gandum<br />2 camb tepung beras<br />1 camt serbuk penaik<br />garam, gula, sedikit serbuk kunyit<br />2 pokok daun kucai<br />2 tangkai daun sup<br />2 tangkai daun bawang<br />1 1/2-2 cawan air panas (bukan mendidih)<br />2 biji telur<br />100 g udang sedang<br />100 g taugeh, dibuang ekor<br /><br /><span style="font-weight: bold;">Cara memasak:</span><br /><ol><li>Gaul 8 bahan pertama hingga sebati dan tidak terlalu keras. Tutup dan biar 30 minit. Campurkan dengan udang dan taugeh, kacau rata. </li><li>Goreng di dalam minyak panas (yg banyak supaya terendam) hingga keemasan dan garing kulit luarnya. Angkat dan toskan sebelum dimakan.</li></ol><span style="font-style: italic;">Sumber: resepi.net yahoogroups</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5364046897521179207.post-9987777298224213372008-11-07T00:28:00.000-08:002008-11-07T00:29:55.514-08:00MEE JAWA<div><em><span style="font-family:Arial, Helvetica, sans-serif;font-size:85%;color:#006666;"><strong></strong></span></em><span style="font-weight: bold;">Bahan-bahan:</span><em><span style="font-family:Arial, Helvetica, sans-serif;font-size:85%;color:#006666;"><br /></span></em></div>3 camb minyak masak<br />150g daging, direbus & dihiris (air rebusan 1 liter)<br />120g udang segar, direbus, dikupas & tapis air rebusannya (0.5 liter)<br />2 biji tomato, dihiris kecil<br />1 camt tepung jagung, dicampur 150ml air<br />2 camb air asam jawa Bahan Sampingan<br />350g mee kuning, dicelur<br />120g taugeh, dicelur<br />2 keping tauhu, digoreng & dihiris dadu<br />2 biji telur rebus, dihiris<br />1 biji cili merah, dihiris<br />1 biji cili hijau, dihiris<br />daun bawang, daun sup & bawang goreng<br />hirisan limau kasturi<br /><br /><span style="font-weight: bold;">Bahan Kisar</span><br />½ camt serbuk ketumbar<br />¼ camt serbuk jintan putih<br />¼ camt serbuk lada hitam<br />1 cm kunyit hidup<br />1 camb kacang tanah goreng<br />1 cm lengkuas<br />½ labu bawang besar<br />1 cm halia<br />1 ulas bawang putih<br />2 biji buah keras<br />2 camt rempah kari daging<br /><br /><span style="font-weight: bold;">Cara memasak:</span><br /><ol><li>Panaskan minyak. </li><li>Tumis bahan kisar hingga wangi dan terbit minyak. </li><li>Masukkan air asam jawa, air rebusan udang dan air rebusan daging. Bila mendidih, masukkan campuran tepung jagung dan tomato. </li><li>Bila kuah mulai pekat, tambah garam dan gula. </li><li>Sajikan dengan semua bahan sampingan.</li></ol><span style="font-style: italic;">Sumber: resepi.net yahoogroups</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5364046897521179207.post-4203102073334605892008-11-07T00:10:00.000-08:002008-11-07T00:28:11.754-08:00MEE REBUS<div><em><span style="font-family:Arial, Helvetica, sans-serif;font-size:85%;color:#006666;"><strong></strong></span></em></div><span style="font-weight: bold;">Bahan Penumis</span><br />3 cm kulit kayu manis<br />1 biji buah pelaga<br />2 kuntum bunga lawang<br />2 ulas bawang putih, dikisar<br />5 ulas bawang putih, dikisar<br />2 cm halia, dikisar<br />7-8 tangkai cili kering, direndam & dikisar Bahan Kuah<br />4 camb minyak<br />200g daging, direbus dengan 1.5 liter air & dihiris<br />2 biji tomato, dibuang biji & kulit, dikisar<br />1 biji keledek kecil, direbus & dilecek<br />garam & gula secukupnya<br /><br /><span style="font-weight: bold;">Bahan Sampingan</span><br />350g mee kuning, dicelur<br />150g taugeh, dicelur<br />2 biji telur, direbus<br />2 keping tauhu, digoreng & dihiris<br />2 biji kentang, direbus & dihiris<br />bawang goreng, cili merah, daun bawang<br />hirisan limau kasturi, jika suka Bahan Cucur Udang<br />20 ekor udang hidup<br />80g tepung gandum<br />¼ camt serbuk kunyit<br />garam<br />air secukupnya<br />minyak untuk menggoreng cucur<br /><br /><span style="font-weight: bold;">Cara memasak:</span><br /><ol><li>Panaskan minyak, masukkan bahan penumis dan kacau hingga terbit bau. </li><li>Masukkan air rebusan daging dan tomato kisar. </li><li>Bila mendidih, masukkan keledek lecek. </li><li>Tambah garam, gula dan renihkan hingga pekat. </li><li>Sajikan dengan bahan sampingan, hirisan cucur udang dan hirisan daging.</li></ol><span style="font-weight: bold; font-style: italic;">Sumber:</span><span style="font-style: italic;"> resepi.net yahoogroups</span><br /><div><em><span style="font-family:Arial, Helvetica, sans-serif;font-size:85%;color:#006666;"></span></em></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5364046897521179207.post-13141101264041153992008-10-21T22:44:00.001-07:002008-11-07T00:07:00.515-08:00I love to cook!Luv to share my collectible recipes with friends. The recipes are from friends, family and the internet.<br /><br />Happy cooking!Unknownnoreply@blogger.com0